Blueberry Basil Crisp is an easy summer dessert that brings together an unexpected pairing of summer flavors, but is sure to impress!
I love pairing fruits and herbs, whether I’m making one of my homemade jams, or coming up with creative desserts like this Blueberry Basil Crisp. You might be surprised at how well basil pairs with a variety of summer fruits. Check out my Summer Stone Fruit Bruschetta for another fun recipe combining basil and summertime fruits! Things that grow together, go together.
When testing this recipe, I tried both sweet basil and Thai basil, and Thai basil was the winner in my book. If you don’t have access to Thai basil, by all means, it’s okay to use the more ubiquitous sweet basil. But if you have Thai basil in your garden or at the local market - it elevates this crisp to another level! Thai basil has a little bit more cinnamon and anise flavor than Italian varieties, and it complements the blueberries beautifully.
To serve Blueberry Basil Crisp, top each dish with a generous scoop of vanilla bean ice cream. Blueberries and cream is a classic combo, and this is no exception. This crisp is delicious served warm or chilled (if you happen to have leftovers in the fridge!).
Make Blueberry Basil Crisp while berries and basil are both in season and abundant right now!
Blueberry Basil Crisp is an easy summer dessert that brings together an unexpected pairing of summer flavors, but is sure to impress!
For filling:
6 cups blueberries, fresh or frozen
1/2 cup julienned fresh Thai basil leaves, very loosely packed
2 Tbsp. brown sugar
1 Tbsp. all-purpose flour, heaping
1 Tbsp. lemon juice
For crisp topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, lightly packed
1/4 cup old-fashioned oats
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/4 cup unsalted butter, softened
For serving:
Vanilla bean ice cream
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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